ABC of Cheese

AUTOCHTHONOUS BREED OF VALDAOSTAN COWS - from genetic livestock historically bred in Aosta Valley.

BREAKING UP - stirring the caseous mass until the curd granules separate from the whey.

CASEIN - protein contained in the milk.

CAULDRON - container where the milk is transformed.

CHEESE HOOP - a typical concave-shaped mould in which the curd is placed.

CHEESE MAKER - the person who transforms the milk into by-products.

CURD - the first aggregations of particles suspended in the milk thanks to the action of the
rennet.

DOP FONTINA PRODUCTION REGULATIONS - regulations disciplining the production of Fontina.

DRY-BRUSHING - cleaning the cheeses during the period of maturation.

FATTY ACIDS - the molecules which constitute the triglycerides which, in their turn, make up
the percentage of fat in the milk.

FODDER - food for cows consisting of cut, dried grass.

LACTOSE - the sugar present in the milk.

MATURING - period during which the components of the curd become cheese.

MILK ENZYMES - bacteria which metabolise the lactose or milk sugar.

PASTURE - when the animals graze on fresh grass.

PRESSING - pressing the cheeses in their moulds in order to remove the whey.

RENNET - protein enzymes responsible for the curdling of the milk.

SALTING - salting the surfaces of the cheese in order to produce the rind.

TRACING - possibility of reconstructing the cheese's history.

WHEY - what remains of the milk after the fat droplets and the casein micelle have been removed.